阅读说明：本技术 一种带皮羊肉食品的制作方法 (Method for making mutton food with skin ) 是由 唐金成 于 2020-04-30 设计创作，主要内容包括：本发明涉及一种带皮羊肉食品的制作方法,本发明的所述的工艺方法包括清洗、去毛、腌制、烤制、熏制五个步骤。与现有技术相比,本发明具有如下有益效果：(1)改变了常规的烟熏制作流程,通过这种形式的制作,可以让肉质的口感更好,羊肉在吃法上是个创新,这种做法不用剥皮,羊皮和肉相连增加了口感有嚼劲,羊皮中富含胶原蛋白,增加产品的新的营养价值,同时其剪切力、色泽以及咀嚼性能均较佳,羊排和羊腿部分的肉质色泽鲜红、品相好,同时口感鲜嫩、易于咀嚼；(2),通过人为操作和机械加工配合,更大程度上还原肉质口感；流程上规范化,可以实现现代化流水操作,大规模解放人力在加工过程中劳力值。(The invention relates to a method for preparing a mutton food with skin. Compared with the prior art, the invention has the following beneficial effects: (1) the conventional smoking making process is changed, the meat taste can be better through the making in the form, the mutton is innovative in eating method, peeling is not needed in the making method, the sheep skin is connected with the meat, the taste is increased, the mutton is chewy, the sheep skin is rich in collagen, the new nutritional value of the product is increased, the shearing force, the color and the chewing performance are good, the meat color of the sheep steaks and the sheep legs are bright red, the taste is good, and the mutton taste is fresh, tender and easy to chew; (2) through the cooperation of manual operation and mechanical processing, the meat quality and taste are restored to a greater extent; the process is standardized, the modern flow operation can be realized, and the labor value of manpower in the processing process is liberated on a large scale.)

1. The method for preparing the mutton food with the skin is characterized by comprising the following steps:

(1) cleaning: opening the chest of the slaughtered sheep, removing internal organs, and cleaning with water to obtain a slaughtered sheep;

(2) unhairing: removing wool from the cleaned slaughtered sheep obtained in the step (1) and removing fuzz to obtain a sheep carcass;

(3) pickling: spreading pickling materials on the inner part and the outer part of the lamb carcass obtained in the step (2), and pickling for 36-48 hours to obtain a pickled lamb carcass;

(4) baking: hanging and baking the pickled sheep carcass obtained in the step (3) for 36-48 hours at 40 ℃ to obtain a baked sheep; the rib is spread, and the taste is better for pigment placing and baking and smoking processes;

(5) smoking: and (4) continuously smoking the baked sheep obtained in the step (4) for 12-24 hours at the temperature of 40 ℃ by using smoking materials to obtain the skin-covered mutton food.

2. The method for preparing the mutton food with skin according to the claim 1, which is characterized in that the method comprises the following steps:

(1) cleaning: opening the chest of the slaughtered sheep, removing internal organs, and cleaning with water to obtain a slaughtered sheep;

(2) unhairing: removing wool from the cleaned slaughtered sheep obtained in the step (1) and removing fuzz to obtain a sheep carcass;

(3) pickling: spreading pickling materials on the inner part and the outer part of the lamb carcass obtained in the step (2), and pickling for 40 hours to obtain a pickled lamb carcass;

(4) baking: hanging and baking the pickled sheep carcass obtained in the step (3) for 40 hours at 40 ℃ to obtain a baked sheep;

(5) smoking: and (4) continuously smoking the baked sheep obtained in the step (4) for 18 hours at the temperature of 40 ℃ by using smoking materials to obtain the skin-covered mutton food.

3. The method for preparing the skinned mutton food according to claim 1, wherein in the step (1), the slaughtered sheep is washed with water and then coated with salt.

4. The method for preparing a skinned mutton food according to claim 1, wherein the dehairing method in step (2) comprises the steps of standing the cleaned and slaughtered sheep obtained in step (1) in hot water at 85-90 ℃ for 2-5 minutes, taking out the whole sheep, removing wool, and removing down to obtain the carcass of the sheep.

5. The method for preparing a preserved mutton food according to claim 1, wherein in the step (3), the curing agent is a mixture of salt and fennel.

6. The method for making the mutton food with skin according to the claim 5, wherein the mass ratio of the salt to the fennel is 5: 1.

7. The method for preparing a preserved mutton food as claimed in claim 5, wherein the curing agent is a fried curing agent.

8. The method for preparing a preserved mutton food as claimed in claim 1, wherein in step (3), the amount of said marinade added is 0.25% by mass.

9. The method for preparing the mutton food with skin as claimed in claim 1, wherein in the step (4), the ribs of the pickled sheep carcass are spread to both sides during roasting, and then the roasted sheep carcass is roasted.

10. The method for preparing a skinned mutton food according to claim 1, wherein in the step (5), the smoking material is pine branches and leaves, mountain climbing pine branches and leaves or a combination of two or more of the above pine branches and leaves in any proportion.

Technical Field

The invention belongs to the technical field of meat processing, relates to a mutton baking processing technology, and particularly relates to a method for making a mutton food with skin.

Background

Mutton has been widely known as a tonic for winter, has the effects of treating and tonifying deficiency symptoms such as deficiency of body after illness or after delivery, and is most suitable for being eaten in winter. The roasted mutton is also an indispensable dish on the dining table of the public. Most of the existing baked mutton are baked by peeling or boning mutton chops, sheep legs and the like, and the sheep skin is a high-quality edible raw material rich in collagen and is abandoned due to difficult baking.

In view of this, this patent is filed.

Disclosure of Invention

In order to overcome the defects of the prior art, simplify the baking process and improve the taste of the food, the invention provides a method for making the mutton food with skin. The skin-covered mutton food prepared by the process method has good shearing force, color and chewing performance, and the mutton of the mutton chop and the sheep leg has bright red color and luster, good taste, fresh and tender mouthfeel and easy chewing.

The invention aims to provide a method for preparing a mutton food with skin.

According to the specific embodiment of the invention, the preparation method of the mutton food with skin comprises the following steps:

(1) cleaning: opening the chest of the slaughtered sheep, removing internal organs, and cleaning with water to obtain a slaughtered sheep;

(2) unhairing: removing wool from the cleaned slaughtered sheep obtained in the step (1) and removing fuzz to obtain a sheep carcass;

(3) pickling: spreading pickling materials on the inner part and the outer part of the lamb carcass obtained in the step (2), and pickling for 36-48 hours to obtain a pickled lamb carcass;

(4) baking: hanging and baking the pickled sheep carcass obtained in the step (3) for 36-48 hours at 40 ℃ to obtain a baked sheep; the rib is spread, and the taste is better for pigment placing and baking and smoking processes;

(5) smoking: and (4) continuously smoking the baked sheep obtained in the step (4) for 12-24 hours at the temperature of 40 ℃ by using smoking materials to obtain the skin-covered mutton food.

The manufacturing method according to the embodiment of the invention comprises the following steps:

(1) cleaning: opening the chest of the slaughtered sheep, removing internal organs, and cleaning with water to obtain a slaughtered sheep;

(2) unhairing: removing wool from the cleaned slaughtered sheep obtained in the step (1) and removing fuzz to obtain a sheep carcass;

(3) pickling: spreading pickling materials on the inner part and the outer part of the lamb carcass obtained in the step (2), and pickling for 40 hours to obtain a pickled lamb carcass;

(4) baking: hanging and baking the pickled sheep carcass obtained in the step (3) for 40 hours at 40 ℃ to obtain a baked sheep;

(5) smoking: and (4) continuously smoking the baked sheep obtained in the step (4) for 18 hours at the temperature of 40 ℃ by using smoking materials to obtain the skin-covered mutton food.

In step (1) according to an embodiment of the present invention, slaughtered sheep are washed with water and then coated with salt.

According to the method for unhairing in the step (2) of the specific embodiment of the invention, the cleaned slaughtered sheep obtained in the step (1) is placed in hot water at the temperature of 85-90 ℃ for 2-5 minutes, and then the whole sheep is taken out to be plucked of wool and the wool is removed, so that the sheep carcass is obtained.

In step (3) according to an embodiment of the present invention, the curing agent is a mixture of salt and fennel.

The mass ratio of salt to fennel according to an embodiment of the present invention is 5: 1.

The marinade according to embodiments of the present invention is a fried marinade.

In the step (3) according to the embodiment of the present invention, the amount of the marinade added is 0.25% by mass.

In the step (4) according to the embodiment of the present invention, the ribs of the pickled lamb carcass are spread to both sides during baking, and then the lamb carcass is baked.

In step (5) according to an embodiment of the present invention, the smoking material is pine branches and leaves, mountain climbing pine branches and leaves, or a combination of two or more kinds of pine branches and leaves at any ratio.

Compared with the prior art, the invention has the following beneficial effects:

(1) according to the method for preparing the mutton food with the skin, the conventional smoking preparation process is changed, the taste of the mutton is better through the preparation in the form, mutton is innovative in eating method, the skin is not peeled, the mutton skin is connected with the mutton, the taste is chewy, the mutton skin is rich in collagen, the new nutritional value of the product is increased, the shearing force, the color and the chewing performance are better, the meat color of the mutton chop and the mutton leg is bright red, the taste is good, and the mutton food with the skin is fresh and tender and easy to chew;

(2) according to the method for making the mutton food with the skin, the meat quality and the taste are restored to a greater extent through the cooperation of manual operation and mechanical processing; the process is standardized, the modern flow operation can be realized, and the labor value of manpower in the processing process is liberated on a large scale.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.

The raw material sheep selected in the invention is a slaughtered sheep with fur after inspection and quarantine, and the salt, the fennel, the pine branches and leaves and the pine branches and leaves in the manufacturing method are all commercial products.